The Spring months brought cooler than average temperatures, with frequent rain events. This led to a later bud break, followed by rapid flowering. July brought warmer and dryer weather, but not without a few heavy rains which helped to maintain soil moisture. August was warm, helping the grapes begin the ascent to ripeness. Over the years in Niagara, we have learned that ‘September makes or breaks the vintage,’ and 2019 was no exception. September was cool with lots of sunshine and low humidity. This allowed for physiological ripeness leading into harvest. Earlier ripening varieties like Chardonnay, Pinot Noir, and Gamay all benefited from these conditions and set the stage for others to follow. Significant yields and cooler October temperatures challenged some late season varieties, but with the right tactics in the vineyard, ripeness was achieved.
100% of the grapes were estate grown. These grapes were machine harvested, crushed, and pressed within a narrow timeframe, to optimize the quality. The juice was then transferred to tank and cold settled for 30 hours. The clear juice was racked of heavy lees and fermented cool in stainless steel tanks, for 15 days, with select yeasts. Partial malolactic fermentation helped to reduce some malic acid and bring richness to the mid-palate. Finally, this Chardonnay was aged in stainless steel for 8 months prior to filtering and bottling.
Pale straw yellow with hints of green and gold shining through. The nose is bright and focused with notes of Asian pear, fuji apple, and white pepper that dominate. The palate is dry, with a broad mouthfeel that is backed with bright acidity. The finish lingers with hints of pear, melon and white pepper. This wine was made in a more reductive style and would benefit from quick decanting prior to consumption. Enjoy over the next 3-5 years.